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1 large ripe mango
4 green onions
1 red bell pepper
1 jalapeno
1 tbsp olive oil
2 tsp freshly squeeze lime juice
1/4 tsp salt
1/4 tsp freshly ground black pepper
Peel mango and slice fruit from pit in thick strips. Dice strips into 1/2-inch (1-cm) pieces. Place in a medium-size bowl. Slice onions diagonally into thin pieces. Core and seed red pepper, then dice into 1/2-inch (1-cm) pieces. Slice jalapeño lengthwise, discard seeds, then mince. Add onions, red and jalapeño peppers to mango. Stir in oil, lime juice, salt and pepper. Salsa is delicious with roasted chicken, fish or curry.
Calories 13, Protein 0.1g, Carbohydrates 2.1g, Fat 0.6g, Fibre 0.3g, Sodium 25mg.
Fresh mango brightens a dinner plate, especially when spiced up in this tongue-teasing salsa developed by food consultant Kate Millman. Pair it with our Sunny shrimp skewers for a flavour-packed entree.
Salsa will keep well, covered and refrigerated, up to 2 days.